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Virginia's Easy Lasagna Recipe

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This recipe for Virginia's Easy Lasagna, by , is from Blended with Love, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

From Felicia's recipe box


1 lb. ground beef
3 cups (32 oz. jar) thick spaghetti sauce
1 cups water
2 cups (15 oz.) ricotta cheese
or small curd cottage cheese
3 cups (12 oz.) shredded
Mozzarella or Monterey Jack cheese
cup grated Parmesan cheese
2 eggs
cup chopped parsley
1 tsp. salt
tsp. ground black pepper
8 oz. Skinner Lasagna, uncooked

Brown beef in a 3-qt. saucepan; drain off excess fat. Add sauce and water; simmer about 10 minutes. Combine ricotta, mozzarella, parmesan cheese, eggs, parsley, salt and pepper.

Pour about 1 cup sauce on bottom of a 9x13x2-inch baking pan. Layer 3 pieces of uncooked pasta lengthwise over sauce; cover with about 1 cups sauce. Spread one-half cheese filling over sauce. Repeat layers of lasagna, sauce and cheese filling. Top with layer of lasagna and remaining sauce . Cover with foil.

Bake at 350 for 55 to 60 minutes. Remove foil; bake additional 10 minutes. Let stand 10 minutes before cutting.

Personal Notes:
Personal Notes:
Alternate Method: This recipe can be prepared with cooked lasagna noodles. Follow the instructions omitting the 1 cups of water.




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